Tanya's Pumpkin Trifle

By á-24269

Tanya's layered pumpkin trifle

Ingredients

• 1 package gingerbread cake mix
• 1 to 1 1/4 cup water
• 1 egg
• 4 cups cold fat free milk
• 4 packages (1 oz. each) sugar free instant butterscotch pudding mix
• 1 can (15 oz.) solid pumpkin puree
• 1 tsp ground cinnamon
• 1/4 tsp each ground ginger, nutmeg and allspice
• 1 carton (12 oz.) reduced fat frozen Cool Whip

Preparation

Step 1

Preheat oven to 350 degrees.

In mixing bowl combine cake mix, water and egg. Mix well. Pour into ungreased baking pan. Bake for 35-40 minutes or until toothpick inserted comes out clean. Cool for 10 minutes before removing from pan to wire rack. When completely cooled crumble cake, set aside.

In large bowl whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Stir in pumpkin puree and spices, mix well. In trifle bowl layer 1/4th of cake crumbs and 1/2 of the pumpkin mixture, then 1/4 of cake crumbs and half of the whipped topping. Repeat then sprinkle remaining cake crumbs on top.

Serve immediately or refrigerate.